Lactose

Lactose is often referred to as milk sugar. Lactose is isolated from dairy products such as whey and whey permeate. This product and its derivatives are capable of sweetening foods, influencing crystallization, adding viscosity, contributing to nutrition and enhancing flavors. Lactose itself has no aftertaste and has a clean mouth feel. There are many diverse food applications for lactose because of its relative sweetness, browning ability, protein stabilizing qualities, alteration of crystallization, flavor enhancement, selective fermentation and nutritive qualities.